How to Make It
Place a saucepan over medium heat and add cumin seeds, coriander seeds, peppercorns, mustard seeds and chili flakes. Toast until fragrant and lightly browned. Allow to cool and grind in a spice or coffee grinder.
In a blender, combine basil, cilantro, cumin, coriander, garlic, ginger, shallot, jalapeno, lemongrass, fish sauce and 1 1/2 cups coconut cream. Blend until smooth and transfer to a small saucepan. Heat over low, adding the remaining coconut cream and lime juice, to taste, just before serving.
Place fingerling potatoes in a medium pot and cover with water. Add a large pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 15 minutes. Remove from water and allow to cool. Slice thinly. In a sauté pan over medium-high heat, melt butter. Add sliced fingerlings and sauté until browned, about 4 minutes. Season with salt and spice mix. Top with fresno chili.
Heat oil on a griddle over medium high heat. Season bass with the spice mix and salt. Place fish skin-side down on the griddle and cook until skin is crispy, adding a tablespoon of butter halfway through, about 7 minutes total. Add another tablespoon butter to the pan, flip fish and continue to cook until cooked through, another 3-4 minutes. Remove from heat and set aside.
In a mixing bowl, combine artichokes, mungbean sprouts, cilantro leaves and thai basil. Add lime juice and rice bran oil to taste. Spoon curry onto a plate, top with a piece of fish and fingerling potatoes. Garnish with artichoke salad.